几种食品添加剂对鞘氨醇胶Ss凝胶特性的影响  

Effect of Some Food Additives on Gel Properties of Sphingosine Glue Ss

作　　者：张爱琳[1,2] 黄海东[3] 张亚运[1] 李晓雁[1,2] 

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津市农副产品深加工技术工程中心,天津300384 [3]天津农学院农学与资源环境学院,天津300384

出　　处：《天津农学院学报》2016年第2期36-40,共5页Journal of Tianjin Agricultural University

基　　金：天津市自然科学基金重点项目"新型鞘氨醇胶合成关键基因的研究"(11JCZDJC16600);天津农学院教育教学改革项目"减糖果蔬系列产品综合性开发研究"(2015SY007)

摘　　要：鞘氨醇胶Ss是一种新型高分子聚合物,具有胶凝、增稠等特性。文中通过培养使其产生菌株TP-3,合成并提取产物,研究了几种常用食品添加剂对其发酵产物鞘氨醇胶的凝胶强度、弹性和黏附性等凝胶特性的影响。结果显示:鞘氨醇胶Ss凝胶特性优于黄原胶,且添加亚硝酸钠、山梨酸钾对其凝胶特性有不同程度的促进作用;添加柠檬酸可降低胶体的凝胶特性;当味精的添加量为2.0%时,会降低胶体的凝胶强度和弹性,浓度达到2.5%时降低胶体的黏附性。Sphingosine glue Ss is a new polymer with the gelling and thickening properties. This study developed their producing strain TP-3, synthesized and extracted the products. Effect of several food additives on gel strength, elasticity and adhesion of fermentation products sphingosine glue Ss were studied. This results showed that the gel sphingosine Ss gum was superior than xanthan gel characteristics, and sodium nitrite, potassium sorbate is added to its the gel and can promote gel properties in different degrees; citric acid was added to reduce the gel properties of colloids; when MSG was added in an amount of 2.0%, it would reduce the colloidal gel strength and elasticity, and when the concentration reached 2.5%, the adhesion of colloid was reduced.

关 键 词：鞘氨醇胶Ss 凝胶强度 弹性 黏附性 添加剂 

分 类 号：TS202[轻工技术与工程—食品科学]